Best Mango Coconut Chicken Curry Recipes

COCONUT-CURRY FRIED CHICKEN NUGGETS WITH MANGO DIPPING SAUCE

Steps:

• In large bowl, gently stir together chicken, coconut milk, curry powder and 1/2 teaspoon salt. Set aside.
• In 10- or 12-inch skillet or deep-fat fryer, heat 2 to 3 inches vegetable oil over medium heat or to 350°F.
• While oil is heating, in food processor, place all Sauce ingredients. Cover; process with on-and-off pulses until pureed. Spoon sauce into serving bowl; set aside.
• In another large bowl, place Bisquick mix. Remove chicken for milk mixture; place in bowl with Bisquick mix. Toss to coat. Add chicken pieces, one at a time, to hot oil. Fry 5 to 6 minutes or until golden brown. Do not over-crowd skillet; if needed, fry in batches.
• Serve chicken nuggets with mango dipping sauce.

MANGO-COCONUT CHICKEN CURRY

Steps:

• In a medium pot, heat the oil over medium heat. Add the onion and bell pepper and saute until slightly softened, 4 - 5 minutes.
• While the onion and pepper are cooking, remove the flesh from the mango and puree it in a blender or food processor along with the chicken broth. Set the mango mixture aside.
• To the onion, add the garlic, ginger, Garam Masala, tumeric, and cayenne, and saute for another 2 minutes, stirring.
• Add the coconut milk, mango mixture, sugar, and salt to the pot, stirring to combine. Bring to a low boil and allow the mixture to to boil and thicken for about 15 minutes. (If it splatters, you can cover it partially.).
• Add the chicken and frozen vegetables to the simmering liquid. Simmer until the chicken in cooked through and the vegetables are tender, about 10 minutes more.
• Serve over rice.